Directions

In the top of a double boiler set over simmering water, melt the chocolate with the cocoa and milk, stirring, about 4 minutes or until smooth. Add the orange rind and transfer the mixture to a large bowl.

In a small heavy saucepan, bring the sugar and water to a boil over moderately high heat; cook, occasionally washing down the sides of the pan with a pastry brush dipped in cold water, for 6 minutes or until a candy thermometer registers 115?C (240?F) or 1 mL (1/4 tsp) of the syrup dropped into a saucer of cold water forms a soft ball.

In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed for 2 to 3 minutes or until they form soft peaks. With the mixer running on medium-high, add the sugar syrup in a stream and beat for 4 to 5 minutes or until the mixture is cool and looks thick and glossy.

Fold the whites into the chocolate mixture. Spoon the mousse into 6 individual bowls. Chill, covered with plastic food wrap, for 2-1/2 hours or until firm.